Summary

Ingredients

• 2 zucchini
• 750 g plum (s)
• 5 large onion (s)
• 1 large onion (s), red
• 6 cloves garlic
• 0.5 ½ chilli pepper (Habanero)
• 2 tablespoon ginger root, cut into very small pieces
• 100 ml balsamic vinegar, white
• 150 ml vinegar (herbal)
• 250 g cane suar, brown
• 2 tablespoon salt
• 1 teaspoon fenugreek, ground
• 2 teaspoons curry powder
• 0.5 teaspoon ½ coriander powder
• 0.5 teaspoon ½ ground cumin

Print Recipe Pin Recipe

Instructions

1. Core the plums. Cut fruits and vegetables into small pieces. Put with the other ingredients in a sufficiently large saucepan and stir well. Cover and bring to the boil, then remove the lid and reduce to a mushy mixture over a low flame. Stir well again and again so that nothing burns! If you like it, you can puree the mixture lightly or completely, that`s a matter of taste. The degree of spiciness can of course be changed as desired by adding more chilli.
2. Pour into jars rinsed with hot water and place on the lid for 5 minutes.